Autumn-Apple Strudel

Ingredients

• 2 tablespoons apple cider 
• 0.3 cup butter 
• 0.8 cup butter melted
• 7.3 ounce butter cookies crumbled finely
• 0.5 cup golden raisins 
• 6 large granny smith apples peeled cut into 8 wedges
• 0.1 teaspoon ground nutmeg 
• 2 tablespoons orange rind grated
• 2 cups pecans toasted chopped
• 12 sheets phyllo pastry frozen thawed
• 0.3 cup powdered sugar 
• 10 servings powdered sugar 
• 2 cups sugar divided
• 1 tablespoon vanilla extract 
• 1 cup water hot
• 1 cup whipping cream 

Equipment

• frying pan
• baking sheet
• oven
• hand mixer
• wax paper

Directions

1. Pour 1 cup hot water over raisins; let stand 20 minutes.
2. Drain raisins; set aside.
3. Stir together apple wedges, 1 cup sugar, orange rind, and vanilla extract.
4. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture, and cook, stirring occasionally, 15 to 20 minutes or until mixture thickens.
5. Remove from heat; stir in raisins. Cool.
6. Stir together cookie crumbs, remaining 1 cup sugar, and pecans. Set aside.
7. Unfold phyllo, and cover with a damp towel to prevent it from drying out.
8. Stack 4 sheets on a flat surface covered with wax paper, brushing each sheet with melted butter.
9. Sprinkle with one-third crumb mixture. Repeat procedure 3 times with remaining phyllo, butter, and crumb mixture. Top with apple mixture, leaving a 2-inch border around edges. Fold in short sides 2 inches.
10. Roll up, starting at long side.
11. Place, seam side down, on a greased baking sheet.
12. Cut 1/4-inch-deep slits, 1 inch apart, across top.
13. Brush strudel with butter.
14. Bake at 375 for 25 minutes or until golden brown. Cool 10 minutes. Dust with powdered sugar.
15. Beat cream at medium speed with an electric mixer until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form. Stir in brandy and nutmeg.
16. Serve with warm strudel.
17. Note: For butter cookies, we used Pepperidge Farm Chessmaen Butter Cookies.